I love a good plate of chicken wings, but deep-frying at home always felt like a hassle.

So, after trying recipes from CJ Eats and Feel Good Foodie, I tweaked them to make my own version, simple, crisp to the bite, and tender in the centre.

Here’s how I make air fryer chicken wings that never fail.

Quick Overview

• Cuisine: American
• Course: Appetizer / Snack
• Serves: 2–3 people
• Prep Time: 10 mins
• Cook Time: 25 mins
• Total Time: 35 mins

Ingredients You’ll Need

• 500 g chicken wings, separated into drumettes and flats
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika (smoked or sweet)
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp chili flakes (optional but adds great heat)
• 1 tbsp cornstarch (secret to that extra crunch)

Step-by-Step Method

1. Pat Dry the Wings

• Use paper towels to remove as much moisture as possible.
• This step is key; dry wings mean crispy wings.

2. Season & Coat

• In a large bowl, drizzle the wings with olive oil and toss.
• Mix garlic powder, onion powder, paprika, salt, pepper, chili flakes, and cornstarch in a small bowl.
• Sprinkle the dry mix over the wings and toss again until evenly coated.

3. Time to Air Fry

• Preheat your air fryer to 400°F (200°C) for 2–3 minutes.
• Arrange the wings in a single layer, no overlapping.
• Air fry for 12 minutes, flip, and cook another 12–13 minutes until golden brown and crispy.
• For that ultimate crunch, go an extra 2 minutes at the end.

4. Sauce or Serve Dry

• Transfer the hot wings to a bowl.
• If you’re a “saucy wings” person, toss them in buffalo or honey garlic glaze immediately.
• Prefer them crisp and dry? Sprinkle with a pinch of salt and chili flakes, and you’re done.

Tips for Best Results

• Cornstarch = crunch. Don’t skip it!
• Dry before seasoning. Water stops crisping.
• Cook in batches. Crowding the air fryer basket can make them steam instead of crisp.
• Adjust time based on your air fryer. Some models run hotter.

Sauce Variations

• Garlic Parmesan: Mix melted butter, minced garlic, and grated Parmesan.
• Asian-style glaze: Combine soy sauce, honey, and sesame oil.
• Lemon Pepper: Add a dash of lemon zest and pepper after cooking.

My Experience

The first time I tried this, I honestly didn’t expect it to taste so close to restaurant wings. The air fryer gives that golden crust without any deep-fryer mess, and the spice mix hits the right balance of savory and smoky.

After a few tweaks, less oil, a bit of cornstarch, and a good preheat, this became my favourite way to make wings. They’re crispy enough to hear the crunch, but juicy enough to keep you coming back for another bite.